I've made about 50lbs in the last year for myself, and about a 15 lb batch for a family that picks my kids up from school most days. It's easy, satisfying, and the end result is soooooo gooooooood. This has become my favorite recipe, but I also make just brown sugar black pepper smoked, too:https://www.foodnetwork.com/recipes/...-bacon-3362606

After the fridge curing, I rinse off, and right on to cold smoke for a few hours. I also add extra pepper to the brown sugar bellies, and extra paprika and red pepper flakes to the above recipe. I substitute molasses for the honey in the linked recipe.

I've done 70# this year. If you are doing more than 4-5lbs you would be best to find someone with a meat slicer. It's easier than you think, and the end result is amazing if done correctly. I suggest substituting sugar for salt in most of the recipes or you will have to soak after curing to get ideal results.

To be honest it doesn't make it very long around here, but if sealed correctly a year is no problem. I found some almost two years old hiding in the back and never knew the difference. Seasoning and sitting overnight after cure/salt is rinsed off to allow the pellicle to form is absolutely necessary, allows the smoke flavor to absorb into the meat.